"If the Amish
make it, you'll find it at Amish Pleasures."
Black Raspberry Crumb Pie
| In a
saucepan, dissolve the arrowroot in the water. Add sugar and mix well.
Bring to a boil, stirring until sugar is dissolved and glaze slightly
thickened. Arrowroot is expensive, but it makes a much clearer, finer
glaze than cornstarch, which tends to be gummy. Remove from heat and sir
in nutmeg. Fold in the berries. Pour the mixture into an unbaked 9 pie
shell and sprinkle with a 1/2" thick layer of crumb topping. Bake in a
350° F oven for 45 minutes. Serve warm or cold, but not straight from the
oven or the pie will be hard to cut.
Crumb Topping for Pies
Combine the flour, sugar, butter and salt in a mixing bowl. Cut with
pastry cutter or with your hands until crumbs are fine. Put on top of
fruit. This recipe may be stored in refrigerator, using enough to cover
1/2" thick on each pie.
unbaked 9" pie shell
3 Tbs arrowroot (may substitute cornstarch
1/2 cup water
1 cup sugar
dash of nutmeg
2½ cups black raspberries
Pie Crumb Topping for 1 pie
3/4 cup flour
1/4 cup granulated sugar
1/4 cup butter
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The recipe above appears in:
|Up-Home, Down-Home represents the cultural
development of recipes from the most intimate, formal setting to the
easy-going, spur-of -the-moment family dinner. Quick, easy to prepare
dishes include many favorites from the Chefs at the Groff's Farm
Restaurant. Fully illustrated, some in color, 208 pages. Hard-cover
Betty Groff's Up-Home, Down-Home
info. and/or Buy
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